响应面法优化低值白茶中咖啡因的提取工艺

Optimization of Extraction Process of Caffeine from Low-value White Tea by Response Surface Methodology

通过单因素试验与响应面分析相结合的方法,采用微波-超声波萃取仪,研究了料液比、提取温度、乙醇体积分数对低值白茶中咖啡因提取率的影响。结果表明,各因素对咖啡因提取率的影响顺序为料液比>提取温度>乙醇体积分数。通过单因素试验和响应面试验,确定了最佳的提取条件为料液比1∶50,提取温度70℃,乙醇体积分数90%,在此条件下白茶咖啡因的提取率为2.65%。

Through the method of combining single factor and response surface analysis,using a microwave/ultrasonic extractor,the effects of liquid-to-solid ratio,extraction temperature,and ethanol concentration on the extraction rate of caffeine from low-value white tea were studied.The result showed that the order of influence of each factor on the extraction rate of caffeine was liquid-to-solid ratio>extraction temperature>ethanol concentration.Through single factor test and response surface test,the optimal extraction conditions were determined as:The ratio of material to liquid was 1∶50,the extraction temperature was 70℃,and the ethanol concentration was 90%.Under these conditions,the extraction rate of caffeine from white tea was 2.65%.